Clotted/ Double Devon Cream in Vancouver
Posted 22 July 2010 - 10:04 PM
Posted 22 July 2010 - 10:44 PM
Posted 23 July 2010 - 01:19 AM
Posted 23 July 2010 - 11:51 AM
You can also find it at any British specialty store.
Farmhouse Cheese makes a creme fraiche that is a fabulous substitute, if you can get your hands on that, but it's harder to find in the summertime because there is lower milk production and she reserves the bulk of that for cheeses.
I'm intrigued by the idea of making my own...must search out the method!
Edited by Badiane, 23 July 2010 - 11:52 AM.
Posted 27 July 2010 - 12:58 PM
Posted 27 July 2010 - 03:20 PM
If you have a good source for NON ultra-pasteurized/homogenized cream then you are in business.
You don't have to hover over the cream for the entire time but a constant source of low temp heat is essential.
My demonstration is on a gas cooktop with a copper slab to keep from having a hot spot worked well for me but I have also used an induction burner and a similar cast iron (enameled) vessel. (Gave that one to my daughter as it matches the colors in her kitchen.)
There are several things that can be substituted. Trader Joe's Greek style yogurt (blue label) is a very nice substitute as it has less "tang" than other brands and is quite dense. With just a small amount of sweetener, such as honey, agave syrup or similar, it goes perfectly with scones, biscuits, crumpets, etc.